Spicy Sweet Chicken Diablo: Easy Weeknight Meal (Print Version)
Spicy Sweet Chicken Diablo brings fiery flavor and a touch of sweetness to your table. Quick, simple, and packed with personality. Perfect for busy weeknights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion / Asian-inspired
Dietary: Gluten-free adaptable (with tamari)
# Ingredients:
→ Chicken & Base
01 -
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 tbsp olive oil
03 -
1 medium red onion, thinly sliced
→ Spicy Sweet Sauce
04 -
3 cloves garlic, minced (or more, if you're like me!)
05 -
2-4 tbsp sriracha (adjust to your heat preference)
06 -
3 tbsp honey
07 -
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
08 -
2 tbsp rice vinegar
09 -
1 tbsp cornstarch
→ Aromatics & Freshness
10 -
1 tbsp cold water (for cornstarch slurry)
→ Finishing Touches
11 -
2 green onions, sliced, for garnish
12 -
1 tsp sesame seeds, for garnish (optional)
# Instructions:
01 -
First things first, get those chicken breasts ready! I usually slice them into bite-sized pieces, maybe an inch or so. This helps them cook super fast and absorb all that amazing sauce. Pat them dry with a paper towel, too – it helps them get a nice sear later. Don't rush this part; a good start makes all the difference, honestly.
02 -
Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Once it's shimmering, toss in your red onion and let it soften for a few minutes, stirring occasionally. You want it to get a little translucent, smelling sweet and fragrant. Then, add the minced garlic and cook for just another minute until it's super aromatic – don't let it burn, or it'll turn bitter, a mistake I've definitely made before.
03 -
Push the onions and garlic to one side of the pan. Add your chicken pieces in a single layer to the hot side. Let them sear for 2-3 minutes without moving them, getting a nice golden-brown crust. This is where the magic starts to happen! Flip them and sear the other side. You don't need to cook them all the way through yet; they'll finish in the sauce.
04 -
While the chicken is searing, whisk together the sriracha, honey, soy sauce, and rice vinegar in a small bowl. In a separate tiny bowl, mix the cornstarch with a tablespoon of cold water until smooth – no lumps, please! This is the secret to a beautifully thick, glossy sauce for your chicken.
05 -
Pour the sriracha-honey mixture over the chicken and onions in the pan. Bring it to a gentle simmer, stirring to coat everything. Let it cook for about 3-5 minutes, allowing the chicken to cook through and the flavors to meld. The smell at this stage is just incredible – spicy, sweet, and savory all at once!
06 -
Now for the grand finale! Give your cornstarch slurry another quick stir and pour it into the simmering sauce, stirring constantly. Watch it transform from thin to beautifully thick and glossy right before your eyes – it’s so satisfying! Cook for another minute or two until the sauce coats the back of a spoon. Remove from heat, garnish with green onions and sesame seeds, and get ready for some seriously delicious Spicy Sweet Chicken Diablo!
# Notes:
01 -
Don't overcrowd the pan when searing your chicken; it steams instead of browns, and you lose that lovely crust. Do it in batches if you need to, trust me!
02 -
This sauce thickens up a lot as it cools, so if you're prepping ahead, you might want to thin it with a splash of water or broth when reheating.
03 -
If you're out of sriracha, a little chili garlic sauce works wonders, though it might be a tad spicier. Adjust the honey accordingly!
04 -
Serve this over fluffy jasmine rice to soak up all that incredible sauce. A side of steamed broccoli or quick-sautéed green beans is also a winner!
# Tools You'll Need:
01 -
Large skillet or wok
02 -
whisk
03 -
small bowls
# Nutrition Facts (Per Serving):
Calories: 450-550 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-40g
Protein: 40-50g